Imagine biting into a crispy, smoky bite of pure bliss—those delightful Smoked Shotgun Shells are packed with flavor and texture that will make your taste buds dance. The aroma of meat mingling with spices wafts through the air, teasing your senses and making your stomach grumble in anticipation. For more inspiration, check out this lunch ideas recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Smoked Shotgun Shells</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What type of meat works best for smoked shotgun shells?
- Can I make smoked shotgun shells ahead of time?
- What’s the ideal wood for smoking shotgun shells?
- 📖 Recipe Card
These delicious morsels aren’t just food; they’re memories waiting to happen. Picture yourself enjoying them at a backyard barbecue, surrounded by laughter and good company, relishing each bite as stories flow freely like the drinks. Trust me; you’ll want to keep this recipe close because it’s ideal for any occasion, from casual get-togethers to holiday feasts.
Why You'll Love This Recipe
- These Smoked Shotgun Shells are incredibly easy to prepare, making them perfect for any skill level
- The explosion of flavors will leave everyone asking for seconds
- Visually stunning on the table, they present beautifully for guests
- Their versatility allows for endless filling variations based on personal preferences or what you have at home
I remember the first time I made these for my friends; their reactions were priceless! Everyone was fighting over the last piece like it was the final slice of pizza at a party.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Pasta Tubes: Use large manicotti or cannelloni shells; they hold fillings wonderfully and are easy to smoke.
Ground Meat: Choose beef, pork, or chicken based on your preference; aim for juicy cuts that won’t dry out during cooking.
Cheese: Cream cheese adds creaminess while shredded cheddar gives that gooey texture we all love.
Seasonings: Customize with garlic powder, onion powder, or your favorite spice blend to amp up the flavor.
Bacon Strips: Bacon adds a smoky flavor and crispy texture; try using thick-cut bacon for an extra indulgent experience.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Smoked Shotgun Shells
Prepare Your Ingredients: Start by preheating your smoker to 225°F (107°C). While it warms up, gather your ingredients and mix ground meat with cream cheese and seasonings until well blended.
Fill the Pasta: Carefully stuff each pasta tube with your meat mixture using a piping bag or spoon. Don’t be shy—pack it in there tightly!
Wrap with Bacon: Take a bacon strip and wrap it around each stuffed shell snugly. Overlap slightly to ensure every inch is covered in that glorious bacon goodness.
Smoke Them Up: Place your wrapped shotgun shells onto the smoker rack. Let them smoke for about 2 hours until the bacon is crispy and the internal temperature reaches 165°F (74°C).
Serve and Enjoy: Once done, let them rest for a few minutes before serving. Prepare yourself for oohs and ahhs as you slice them open to reveal their cheesy filling!
These Smoked Shotgun Shells not only satisfy hunger but also create unforgettable moments around the dinner table. So fire up that smoker and get ready for some culinary magic! For more inspiration, check out this dinner recipes recipe.
You Must Know
- Smoked Shotgun Shells are not just a treat; they’re a culinary adventure
- Their crispy exterior and cheesy, meaty filling create a delightful explosion of flavors that will wow your guests
- Perfect for gatherings, these shells are sure to become a crowd favorite!
Perfecting the Cooking Process
Start by preheating your smoker to 225°F. While it warms up, prepare your shotgun shells with stuffing and wrap them in bacon. Smoke for about 1.5 hours until the bacon is crispy and the cheese is melting.
Add Your Touch
Feel free to experiment with different fillings like spicy sausage or cream cheese. You can add herbs or spices to suit your taste, turning these shells into a personalized masterpiece.
Storing & Reheating
Store any leftover Smoked Shotgun Shells in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through and crispy again.
Chef's Helpful Tips
- Smoking at a lower temperature ensures tender meat and melting cheese without burning the bacon
- Always use high-quality ingredients for the best flavor experience
- Don’t rush the process; patience is key when smoking meats!
Sometimes, I make these for BBQ parties, and my friends practically fight over the last one. It’s moments like those that remind me why I love cooking!
FAQ
What type of meat works best for smoked shotgun shells?
Ground beef or sausage are popular choices, but feel free to get creative!
Can I make smoked shotgun shells ahead of time?
Absolutely! Prepare them in advance and smoke them right before serving for freshness.
What’s the ideal wood for smoking shotgun shells?
Hickory or applewood adds fantastic flavor while keeping the meat juicy and tender.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Smoked Shotgun Shells
- Total Time: 2 hours 20 minutes
- Yield: Serves approximately 4
Description
Smoked Shotgun Shells are a delicious, crowd-pleasing appetizer that combines crispy bacon, savory ground meat, and creamy cheese stuffed into pasta tubes. This flavorful dish is perfect for gatherings or family dinners, offering a burst of smoky goodness with every bite. Ideal for any skill level, these shells are sure to impress your guests and create memorable moments around the table.
Ingredients
- 8 large manicotti or cannelloni pasta tubes
- 1 lb ground beef (or preferred meat)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 tsp garlic powder
- 8 slices thick-cut bacon
Instructions
- Preheat smoker to 225°F (107°C).
- In a bowl, mix ground beef, cream cheese, shredded cheddar, and garlic powder until well combined.
- Stuff each pasta tube tightly with the meat mixture using a piping bag or spoon.
- Wrap each filled tube with a slice of bacon, overlapping slightly.
- Place on the smoker rack and smoke for approximately 2 hours until bacon is crispy and internal temperature reaches 165°F (74°C).
- Let rest for a few minutes before slicing to serve.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 2 shotgun shells (150g)
- Calories: 360
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
